Place mushrooms in a bowl. Add enough hot water to cover. Let stand until softened, about 15 to
30 minutes. Drain, reserving soaking liquid.

Preheat oven to 275 degrees.

Heat oil in an ovenproof pot. Add bacon and cook until some of fat renders and bacon begins to
brown. Using a slotted spoon, transfer bacon to bowl. Add sausage to pot. Cook until brown on all
sides. Transfer to bowl with bacon. Add stew meat to pot. Cook until meat is browned on all sides.
Transfer to bowl with other meats. Drain all but 3 to 4 tablespoons drippings from pot.

Set pot over medium-high heat. Add onions. Cook until translucent, about 4 to 5 minutes. Add
mushrooms and cabbage to pot. Cook until cabbage is softened. Add soaking liquid and remaining
ingredients, adding enough stock or water to come just below the top of the cabbage and sauerkraut.
Bring to a boil. Return bacon, sausage and meat to pot along with apples, burying into cabbage and
sauerkraut.

Cover pot tightly. Bake 2 to 4 hours or until meat is very tender, adding more stock or water as
needed to keep dish moist. Remove pot from oven. Let rest 1t to 20 minutes before serving.

Jack Wentzel, Columbus

Editors’ note: Because this recipe does not include the number of servings, a
per-serving nutritional analysis is not possible.